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    You are in: Home / Chinese / Chicken & Cashew Nuts Recipe
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    Chicken & Cashew Nuts

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 05, 2014

      This recipe is really good! I did make a few substitutions. I used boneless chicken thighs (for more flavor), and waterchestnuts instead of carrots and Chinese mushrooms, and I also added broccoli crowns. I also could not find the shaoxing wine, but it still had great flavor.

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    • on December 05, 2006

      This was excellent. It was just as good if not better than what I could get at my favorite Chinese restaurant. I did find it necessary to cook the chicken longer than 2 minutes called for in the first step. I also had to cut the chili oil in half, it would have been too hot for me otherwise. I did add more mushrooms and a little broccoli just to increase the veggies.

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    • on November 29, 2006

      Better than the similar dish at PF Chang. Simple to prepare and everyone in the family loved it. The instructions are perfect - just enough details and hints to understand what should be done. The Chiu Chow Chili Oil is new to me and a wonderful discovery. This recipe goes to the top of our asian list. I hope the author will post more such delights.

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    • on November 08, 2006

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    Nutritional Facts for Chicken & Cashew Nuts

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.3
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 2.7 g
    Cholesterol 65.8 mg
    Sodium 1447.2 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 2.4 g
    Sugars 6.6 g
    Protein 32.1 g

    The following items or measurements are not included:

    shaoxing wine

    chili paste with soybean

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